Heritage Blend

With good ageing potential, it can be enjoyed now or kept to further develop in the bottle. Best enjoyed with steak or a hearty home-made tomato stew.

The grapes were sourced from various areas, to create a unique and complex style of wine. The Shiraz and Grenache Noir grapes are from Paarl, and the Cinsault from Darling. Vines are trellised, with minimal irrigation. The Cinsault is old bush vines without irrigation.

The Shiraz component was matured in first-, second- and third-fill French oak barrels, and the Grenache Noir and Cinsault in older barrels. The components were kept separately for 12 months. Thereafter, blending took place and the wine was returned to the barrels for a further 6 to 8 months to ensure optimal integration of the different components

Grapes were hand-picked and hand-sorted. The varieties were harvested separately at optimal ripeness, between 23,5 and 25,5 degrees Balling. Each variety was fermented separately at between 23 and 25 degrees Celsius. During winemaking there was minimal intervention, with regular punch-downs and pump-overs, for enhanced extraction of colour and flavour. After fermentation, extended skin contact of fourteen days was allowed. Malolactic fermentation took place in stainless steel tanks.

Leopard's Leap was conceptualised at the turn of the century by winemaker and businessman Hein Koegelenberg. With an initial international focus, the brand’s exceptional performance in the global market today sees it represented in more than 40 countries with dedicated marketing teams and distribution across Asia, the UK, Europe, North America and Africa. While consumers worldwide enjoy Leopard's Leap wines as an outstanding example of South African quality, it is at its Franschhoek home where guests are introduced to the accessible and versatile wine portfolio and the ways in which Leopard's Leap wines can be enjoyed as part of an everyday quality lifestyle.